Coconut tempeh curry

Instructions

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1 Cook rice according to packet instructions.

2 Meanwhile, lightly spray a large non-stick frying pan (with fitted lid) with olive oil and heat over medium-high heat. Add the onion and cook, stirring, for 2–3 minutes, or until just softened. Add tempeh and cook, stirring, for 2–3 minutes, or until warmed through and just golden.

3 Add curry paste and cook, stirring, for 1 minute, or until aromatic. Add carrot, stirring to coat. Add coconut milk, stirring to combine. Bring the curry to a gentle simmer, then reduce heat to low and cook, covered, for 5–8 minutes, or until carrots are tender. Add Chinese broccoli and cook, stirring, for 3–4 minutes, or until just wilted. Add lime zest and juice, stirring to combine. Season to taste.

4 Divide rice among four serving bowls. Top with coconut tempeh curry and serve with extra lime wedges on the side.